No abstract

No abstract

Ten percent hydrated, cracked waxy hull‐less barley was incorporated into 90/10 (percentage lean/percentage fat) ground beef to produce a low‐fat beef‐barley patty which had substantially higher cook yields and water retention than either of the controls (80/20 beef, 90/10 beef). Instron texture profile analysis revealed that the beef‐barley burger was less chewy, springy, cohesive, gummy, and hard than the controls. Aerobic plate counts indicated that, after six days of refrigerated storage, the beef‐barley patty did not spoil any faster than the control. Thiobarbituric acid numbers (an indication of lipid oxidation) suggested that waxy barley incorporated into ground beef may have an antioxidant effect when patties are stored frozen for more than 90 days.

Texture characteristics and acceptability of 90/10 (percentage lean/percentage fat) ground beef patties formulated with 10% hydrated, cracked waxy hull‐less barley were profiled by two types of sensory panels. A panel trained in ground beef texture analysis found beef‐barley patties to be more juicy and soft, and less chewy and crumbly than 90/10 and 80/20 samples. An untrained consumer panel rated the beef barley samples as acceptable in appearance, flavor, and texture as an 80/20 formulation, and more acceptable in all three attributes than 90/10 ground beef patties.

Food ingredients are often made by extruding flours and starches derived from cereal grains with proteins. Extrusion is carried out at high temperature, high shear and low water conditions to make low density, foamed pellets that are used as food ingredients. The structure of the crisp matrix varies greatly with the ingredient proportion and is important in forming the organoleptic properties of the crisps. However, it is very difficult to analyse the structure of the matrix with respect to the distribution of the major components, and the authors have been unable to find references for these materials. Furthermore, the materials must be stained without wetting as water will destroy the integrity of the crisps.